Cherry Chocolate Cheesecake
Ingredients
Crust
- 1 cup walnuts
- 1 cup unsweetened coconut flakes
- 1 cup dates
- 1/2 cup pecans
- 1 large Lovechock chocolate bar (70g)
Cherry Jam
- 3 cups frozen cherries
- 1/3 cup chia seeds
- 1 tsp. vanilla
Cheese layer
- 1 1/2 cup raw cashews soaked
- 1/4 cup lemon juice
- 1/4 cup cacao butter melted
- 1/2 tsp. sea salt
- 1 can full-fat coconut milk
Instructions
Crust
- Combine all ingredients for the crust into a high speed blender. The chocolate bar can either be left whole or melted. If left whole, you will have more of a chocolate chunk texture.
- Scoop the crust ingredients out and place in a 9" pan with a removable bottom.
Cherry Jam
- Place all of the cherry jam ingredients into a blender until smooth.
- Reserve 1-2 Tbs. for drizzling over top of the cheese layer.
- Pour over top of the crust and smooth the jam out.
- Let it sit for 15 minutes for the chia to become "jelly" and then place in the freezer.
Cheese layer
- Soak the cashews in boiling water for 20 minutes.
- Drain the water and place the cashews in the blender.
- Add the remaining ingredients to the blender until smooth.
- Pour the cheese layer over the cherry jam and smooth out.
- Drizzle the remaining jam over top and swirl with a fork.
- Optional: Add chocolate shavings on top.
- Place in the freezer for two hours.